Roasted Tomato Bisque From The Sandwich King Recipes

ROASTED FRESH TOMATO BISQUE

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half and arrange on a baking sheet. Roast in oven for 20 minutes.
• Heat olive oil in heavy dutch oven or soup pot. Add onion and cook until just translucent. Add garlic and cook about 30 seconds until fragrant. Stir in sugar and tomato paste and continue cooking another minute or so.
• Carefully add roasted tomatoes and their juices, stir and cook, breaking up tomatoes with wooden spoon. Simmer for 10 minutes.
• Add the chicken broth and bring to a steady simmer for another 5 minutes. Stir in about 1 tablespoon of fresh chopped basil. Carefully insert immersion blender into pot and process until smooth.
• Taste for salt and pepper. Stir in heavy cream and heat through. Serve, topped with fresh basil and grilled cheese for dipping.

ROASTED TOMATO-BASIL BISQUE

Steps:

• Preheat two ovens to 450°F. If you only have one oven, arrange the racks so that they're evenly spaced to accommodate a good air flow.
• Lightly grease one sheet pan with extra virgin olive oil and assemble the cut tomatoes onto the pan in a single layer. Roast the tomatoes for 30-35 minutes, or until they are browned on the edges.
• Toss the celery, carrots, and onions in 2 tablespoons of olive oil. Nestle the head of garlic (cut side up) in a square piece of heavy-duty aluminum foil and pour the remaining olive oil over it. Tightly wrap up the garlic in the foil and place the garlic onto the pan with the veggies.
• Roast the veggies for 30-35 minutes as well. When roasted they should look brown and nicely caramelized.
• Once the vegetables are finished roasting, transfer everything except the garlic to a dutch oven.
• Pour a 1/2 cup of the chicken stock onto the sheet pans and use a wooden spoon to scrape up the browned bits from the pans. Add this liquid to the dutch oven along with the tomatoes, the veggies, and the bay leaf.
• Add the sugar, salt, pepper, and the rest of the chicken stock to the pot. Bring the mixture up to a boil, and reduce the heat to low and simmer, covered, for 15 minutes.
• Once the soup has finished cooking, use an immersion blender to puree the mixture*. After a few pulses with the immersion blender, take the head of garlic, and squeeze half of it into the pot, then continue blending until smooth.
• Remove the pot from the heat and stir in the chopped basil and the cream. Stir the cream in well. If you're using very cold cream, you may have to return the pot to the stove and heat it until warmed through. Be sure to avoid boiling the bisque once the cream has been added.

PLANT BASED TOMATO BISQUE

Steps:

• Preheat the oven to 400F. Cut the tomatoes into quarters. Place tomatoes on a baking sheet and bake for 20 minutes.
• Chop all the vegetables. Sauté the vegetables in olive oil over medium heat for 5 minutes, stirring frequently.
• Carefully pour in vegetable broth (or water). Reduce heat and simmer for 20 minutes. Then remove from heat and allow to cool.
• Remove the tomatoes from the oven. Allow to cool for 3 minutes. Gently remove the skin with a spoon.
• Put all the ingredients into a blender. Add the cream, basil, garlic, salt, and pepper. Mix well for about three minutes until the mixture is smooth.
• Return the puree to the saucepan, add the heavy cream, and cook on medium until the soup is just heated through. If the soup is too thin, cook, often stirring until the liquid is reduced and it slightly thickens. If the soup is too thick, add more vegetable broth in small amounts until it's the desired consistency.
• Ladle the soup into bowls, garnish with croutons and parmesan if desired, and serve warm.

TOMATO BASIL BISQUE RECIPE

Steps:

• Pre-heat the oven to 400 degrees F (200 degrees C).
• Cut tomatoes into half and deseed them.
• Arrange the halves on a baking tray and drizzle with 2 tbsp extra virgin olive oil, salt, and 1/4 tsp black pepper.
• Keep the baking tray in the middle rack of the oven and roast for 25 minutes.
• Remove the tray from the oven and let the tomatoes cool completely. Set aside.
• Heat butter and 1 tbsp extra virgin olive oil in a pan over medium-high heat.
• Add garlic, onions, and bay leaves and cook for 3-4 minutes, stirring frequently.
• Add the roasted tomatoes, carrots, vegetable stock, ½ teaspoon freshly cracked black pepper, and cayenne pepper, and stir well.
• Reduce the heat to low.
• Cover the pan with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.
• Remove the pan from heat and discard the bay leaves using a tong.
• Add basil to the pot.
• Blend the bisque using an immersion blender until creamy and smooth. You can also use a traditional blender, stick blender, or a food processor to blend the creamy tomato bisque.
• Tip - If you like super creamy bisque, then pass it through a mesh strainer.
• Add heavy cream, basil, and granulated sugar, and cook until it is nicely warmed.
• Thin down the bisque with some water if it's thick for your liking.
• Check for salt and add more if needed.
• Serve warm.

KEFTA DOG WITH ROASTED TOMATOES, BALLPARK STYLE

Steps:

• For the tomatoes: Preheat an oven 325 degrees F. Toss the tomatoes with the olive oil, salt and pepper. Spread them evenly in a roasting pan with a rack inside if possible (the rack helps allow the tomatoes to evaporate water). Let them roast for about 1 1/2 hours checking for hotspots in your oven (rotate the entire pan if needed).
• For the kefta dog: Preheat a grill pan. Combine the coriander, cumin, paprika, allspice, cayenne, garlic, shallots and some salt and pepper, and mix. Mix in the lamb in small pieces so the seasoning distributes evenly.
• Mold lamb into 5 1/2-inch-long hot dog shapes onto your skewers. Drizzle each with olive oil. Place on the grill pan, and cook on each side for about 4 minutes, for a total of 7 to 8 minutes.
• For the yogurt: Add yogurt, parsley, tahini, garlic powder, lemon zest and juice into a mixing bowl and incorporate well. Season with salt and pepper.
• Serve the kefta dogs with the infused yogurt and roasted tomatoes.

EASY TOMATO BISQUE WITH GRILLED CHEESE STICKS

Steps:

• Heat oil over medium-high heat in a medium dutch oven or saucepan. Add carrot and sauté for 1 minute; add onion and sauté for an additional minute. Add garlic, basil and thyme; cook for 30 seconds until fragrant.
• Add tomatoes, with juice from the can, and broth. Stir and bring to a boil. Cover and simmer for 30 minutes. Remove from heat and let cool slightly.
• Using an immersion blender, puree the soup until fairly smooth. Stir in sherry and cream. Keep warm until ready to serve.
• Heat a medium non-stick pan over medium heat.
• Butter one side of each slice of bread. Place two slices in the pan, butter side down. Top with cheddar and Gruyère. Place an additional slice of bread on top, butter side facing up.
• Cook for 4 minutes per side, or until crisp and golden brown. Remove from pan and let cool for a minute or two.
• Using a serrated knife, slice each sandwich into sticks. Serve immediately with warm tomato bisque.

ROASTED TOMATO BISQUE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
• Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

RESTAURANT STYLE TOMATO BISQUE

Steps:

• Melt the butter in a 4-quart saucepan. Add celery and onions.
• Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
• Add the flour to the pan to make a roux.
• Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).Don't let the roux get dark or burn.
• Heat the stock in another saucepan.
• Add the stock to the roux, using a wire whip, and mix well.
• Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.
• If you have an immersion blender after the bisque has simmered, use your immersion blender to puree as much of the product as possible. You can also transfer it to a food processor or blender, just be very careful with the hot bisque.
• After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
• Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
• At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
• Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!

RUSTIC ROASTED CHERRY TOMATO BISQUE

Steps:

• Heat oven to 425 F. Combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 for 30-35 minutes, stirring once. Spoon tomato mixture and juices into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer and cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half and half and balsamic vinegar. Simmer 3 minutes until heated through ( or warm in microwave). Do NOT boil (it will curdle). Serve with a little cheese grated on top.

ROASTED TOMATO BISQUE FROM THE SANDWICH KING

Steps:

• Preheat oven to 400.
• In a mixing bowl, combine the DRAINED tomatoes, olive oil, light brown suger, carrots and shallots. Toss to coat.
• Place vegetables on a silpat (or parchment lined cookie sheet) and roast for 30 minutes, until carmalized.
• Heat a soup pot over medium heat.
• Add butter and cook until foaming.
• Add crushed red pepper and garlic and saute for 1 minute.
• Add tomato paste and cook for 1 or 2 minutes.
• Add sherry and cook until all the liquid evaporates (1 or 2 minutes).
• Add roasted vegetables, crushed tomatoes and 1 cup chicken stock.
• Season with salt and pepper.
• Let simmer for 15 minutes.
• Add heavy cream.
• Using in immersion blender (or standard blender, working in batches) puree the soup until uniform in texture.
• If you want to adjust the consistency, add chicken stock to desired level.
• Serve (along side the French Onion Grilled Sandwiches)!

FIRE-ROASTED TOMATO BISQUE

Steps:

• In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.

ROASTED CORN & TOMATO BISQUE

Steps:

• Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
• In a large, heavy pot, melt the butter.
• Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
• Add the chicken stock and stir in the tomato paste.
• Add corn cobs to stock.
• Add the chili powder and salt; stir to incorporate these ingredients into the soup.
• Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
• Remove corn cobs and discard.
• Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
• (The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
• Check seasonings and add more salt, if necessary.
• Garnish each serving with sour cream, Monterey Jack Cheese and bacon.